Spaghetti and summer squash

Source: Mommy Logan

• 1 lb summer squash (1/2 zucchini, 1/2 yellow)
• 1/4 cup olive oil
• 4 tsp garlic, minced
• 2 tsp lemon zest
• 1 cup mint leaves, chopped
• 1 tsp salt
• 1 lb pasta, cooked

coarsely shred squash in long strands. Heat oil and garlic until golden - not browned (1 - 2 minutes). Add squash and salt.
Saute until tender - 3 minutes. In large bowl place 1 lb freshly cooked pasta, add squash, lemon zest, lemon juice, and mint. Toss until well combined.